Baby Arugula with Moroccan Carrots
Ingredients
2 1/2 Tbsp. extra-virgin olive oil
2 Tbsp. flaxseed oil
2 1/2 Tbsp. fresh lemon juice
3/4 tsp. ground cinnamon (plus more for garnish)
1/4 tsp. ground cardamom
1 Tbsp. honey
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 lb. carrots, peeled and coarsely grated
3 Tbsp. currants
1/2 bunch scallions or 3 green onions, thinly sliced
1/4 cup chopped fresh mint
4 cups baby arugula
2-3 Tbsp. slivered almonds, lightly toasted
Instructions
1. Whisk together oils, lemon juice, cinnamon, cardamom, honey, salt, and pepper. Toss 2 tablespoons dressing with carrots, currants,
scallions, and mint. Let mixture sit at least 10 minutes. Before serving, toss again. Taste and correct seasoning with more dressing or salt,
if needed, tossing once more.
2. Toss arugula with 1-2 tablespoons dressing and divide among four plates, spreading out to form even beds. Arrange carrot salad loosely in
the center of each. Top with slivered almonds and a light sprinkling of cinnamon. Serve at once.
Courtesy of Sprouts Magazine, July/Aug 2010
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